1. Chop the cabbage into small pieces, then place the cabbage into a big bowl. Fill the bowl up with cool water and add 1 tbs of salt to the water. Wash then rinse the cabbage. Drain the water.
2. Chop the onion and peppers into small pieces.
3. Chop up the bacon.
4. Place a large skillet over medium-high heat. Add the bacon and chopped vegetables to the skillet and sautee them for about 6 minutes. You don’t need to add any oil to this recipe because pork bacon produces it’s own grease/fat. Make sure you stir the bacon and vegetables periodically as they sautee. After 5 minutes or so you will notice a light coating of fat at the bottom of the skillet and you may see some brown remnants from the bacon. It’s that brown remnants that’s going to provide the cabbage with flavor and color. Scrape the remnants up as you stir the vegetables and bacon.
5. Add the cabbage to the skillet, then add the seasonings.
6. Poor the water into the skillet and cook until the cabbage is done. The cabbage will shrink significantly even though it may look as though you’re adding too much to the skillet. The liquid will evaporate and the cabbage will begin to fry in the bacon fat. Once the liquid evaporates, let the cabbage fry for 2 to 3 minutes then cut the fire off.
7. Once the cabbage is done, stir in the hotsauce and serve. Enjoy!
Check Out My Video Tutorial